What is Chi's Lidu beef jerky? Authentic specialty of Zhalaite Banner, Inner Mongolia: Chi's Lidu beef jerky
Content summary:Do you want to know what Chi's Lidu beef jerky is? This article is a detailed introduction to the specialty of Zhalaite Banner, Inner Mongolia - Chishi Lidu beef jerky. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information on Chishi Lidu beef jerky. The full text takes about 6 minutes to read, mainly including the basic introduction of Chishi Lidu beef jerky and its nutritional value? What are the product features of Chi's Lidu beef jerky? How did the history of Chi's Lidu beef jerky come about? The production method of Chi's Lidu beef jerky, etc
Basic introduction of Chi's Lidu beef jerky
The Inner Mongolia grassland is a natural pasture. The water and grass are abundant, and the cattle and sheep are fat. The Mongolian herdsmen living here have a habit of drying beef jerky for generations. Chi's Lidu dried beef is processed using a combination of traditional and modern techniques, allowing for natural air drying without loss of nutrients. It has a unique flavor and is a high protein, low-fat green food. What is the nutritional value of Chi's Lidu beef jerky
Beef is rich in protein, and its amino acid composition is closer to human needs than that of pork. It can improve the disease resistance of the body, and is particularly suitable for people who grow and develop, and who are recuperated after surgery or illness in terms of blood loss and tissue repair. Eating beef in cold winter has a warming effect on the stomach and is a great tonic for the cold winter. Traditional Chinese Medicine believes that beef has the functions of nourishing the middle and qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and relieving wind, and stopping thirst and salivation. Suitable for people with sunken qi, short qi, weak body, soreness and weakness of muscles and bones, chronic anemia, and yellow and dizzy faces Every day, the husband is responsible for barbecuing, while the wife and servers are responsible for greeting guests. They are busy until late at night, and the busy husband finds it difficult to have a meal a day. The wife sees this and feels pain in her heart. Secretly pondering how to make a pure green, high-energy food to satisfy her husband's hunger The wife remembered that there were already various beef jerky shops in Yindel Town. If her own family could also process beef jerky, which could take care of her husband's digestive system and further meet the needs of customers, wouldn't that be even better? The wife and husband expressed their thoughts, and the couple acted swiftly, saying they would do whatever they wanted. After hundreds of cuts, marinating, tasting, and grilling, the uniquely flavored beef jerky was finally baked. In order to build their own brand and praise their wife's intelligence, they started with her husband's surname "Chi Shi". In ancient China, wives followed their husband's surname, and the word "Chi Shi" also included the meaning of husband and wife. The couple also proposed the name of the barbecue restaurant in it. The "Chi's Lido" brand emerged as a result 1. Cut the beef into long strips with a diameter of 2.0-3.0cm and a length generally not exceeding 60cm, mainly in a straight line, while removing bone debris and unsuitable parts<2. Take the marinated beef to the drying room, place the beef strips on the drying rack, turn on the exhaust system and fan, and air dry for 12 hours 3. Place the dried beef strips in a gas oven, adding about 15 kilograms each time. The temperature should be controlled between 150-300 degrees Celsius, and dry for 1.5 hours. After drying, let it cool naturally<4. Cut the dried meat strips (according to the size of the packaging bag), seal them with a machine, vacuum pack them, print the production date, and ensure that the actual net content of each bag is not lower than the standard valueHow did the history of Chi's Lidu beef jerky come about
The production method of Chi's Lidu beef jerky